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This Chocolate Chip Pumpkin Bread is delightfully delicious, easy to make and packed full of chocolate chips with all the pumpkin spice! Mix it all together by hand, pop it in the oven and your house will fill with the warm spices that is pumpkin season!

Chocolate Chip Pumpkin Bread - sliced

My favorite thing though is how well it freezes! It makes such a great pick me up treat that you can take with you and have any time!

If you’re looking for more pumpkin deserts for the holiday season, some of my favorites are my no-bake pumpkin cheesecake, I have a baked version too. My Chewy Chocolate Chip Pumpkin Cookies and my Halloween Chocolate Filled Pumpkin Cookies. If you’re looking for a great recipe to make your own pumpkin puree and give your pumpkin desserts a flavor boost, give my easy pumpkin puree recipe a go here!

Chocolate Chip Pumpkin Bread - sliced close up

Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

My favorite things about Chocolate Chip Pumpkin Bread?

So many things to love about Pumpkin bread. Let’s begin with the bread itself!

  • Pumpkin bread – the bread isn’t really bread at all. In fact it’s a delicate cake that is ultra moist because of the delightful pumpkin puree in it. It’s light, rich and perfectly sweet. One slice is all you need to hit your sweet spot!
  • Pumpkin spices – like with most delicious pumpkin desserts, pairing them with pumpkin spices just elevates all the yum! Pumpkin spice is super easy to make.
  • Chocolate Chips – The chocolate chips used in my recipe are semi sweet so they don’t add too much sweetness but for chocolate lovers like me, they add a delicious boost of chocolate that goes so well with spiced cake! I go a little overboard with my chocolate chips so you can add less if you like. Or even replace them with walnuts if you like!

How do I make my own Pumpkin spice?

Pumpkin Spice Ingredient - square

You can use store bought pumpkin spice, but making your own pumpkin spice is so. easy! Simply mix together 3 tbsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground nutmeg (fresh is best), 1 tsp ground cloves, 1 tsp ground allspice, pinch of ground black pepper. Store it in an airtight container and use all season!

Ingredients You Need To Make Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread - Ingredients list

  • Flour – I used all-purpose flour.
  • Pumpkin spices – I use a mixture of all ground all-spice, cloves, cinnamon, and freshly grated nutmeg. You can use ground nutmeg but fresh tastes better.
  • Salt – I used fine salt.
  • Bicarb soda – also known as baking soda, this helps give the cake a boost of air in the oven as it bakes.
  • Pumpkin Puree – You can use canned pumpkin puree for this recipe, not to be confused with pumpkin pie filling. Alternatively, you can make your own which is really easy using my recipe! Click here for all the tips and tricks to making your own pumpkin puree!
  • Vegetable oil -you can use sunflower oil instead. This makes the pumpkin bread incredibly moist.
  • Eggs – I used large eggs.
  • Caster sugar – also known as superfine sugar. You can replace this with granulated sugar instead.
  • Brown sugar – helps give this a deeper color and flavor.
  • Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

How to make Chocolate Chip Pumpkin Bread!

Chocolate Chip Pumpkin Bread - instructional image 01

  1. Mix the dry ingredients
  2. Mix some of the dry with the chocolate chips

Chocolate Chip Pumpkin Bread - instructional image 02

  1. Mix the wet ingredients
  2. Combine wet with dry

Chocolate Chip Pumpkin Bread - instructional image 03

  1. Add the chocolate chips
  2. Add to the cake tin

Chocolate Chip Pumpkin Bread - instructional image 04

  1. Sprinkle with chocolate chips
  2. Slice and serve!

Chocolate Chip Pumpkin Bread - being torn in half

Tips and Tricks For Recipe Success!

  • Make your bread the day before serving for an even more moist cake! Day two is even better, if it lasts that long!
  • Wrap up tightly in plastic wrap and freeze for an on the go treat. We have ours at the zoo! Saves lining up for a treat as we stroll around saying hello to Sophie the giraffe.
  • Replace the chocolate chips with walnuts or pecans for a less sweet bread.
  • Running a knife through the center of your batter before baking helps give you that iconic middle part and looks nice when sliced.

Chocolate Chip Pumpkin Bread - extreme close up

Frequently Asked Questions about Chocolate Chip Pumpkin Bread

What does it taste like?

Warm, moist and packed full of delicious pumpkin! Paired with chocolate chips, it makes the ultimate pumpkin season treat!

How do I store this?

You can store this in an airtight container for up to three days in the fridge. Microwave for 30 seconds to warm up.

Can I freeze this?

Yes! OMG it is such a great pumpkin bread to freeze. It thaws back to a fresh slice of deliciousness. Simply wrap each slice in tight in plastic wrap and freeze. Thaw and serve!

Can I make this gluten free?

I haven’t tested this recipe with gluten free bread so I can’t say for sure. If you give it a go, let me know in the comments!

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

 If you loved this recipe, check these out!

Chocolate Chip Pumpkin Bread - pinterest image

Chocolate Chip Pumpkin Bread - extreme close up

Chocolate Chip Pumpkin Bread

A delightfully moist and easy to make delicious Pumpkin Bread with pumpkin spices packed with chocolate chips.

Serves 8 slices

5 from 2 votes
Print Recipe Pin Recipe
Prep: 10 minutes
Cook: 1 hour
Total: 2 hours
Course: Dessert
Cuisine: American
Calories: 288kcal


Chocolate Chip Pumpkin Bread

  • 1 1/2 cups (225 g) all-purpose flour
  • 1/2 tsp all-spice
  • 1 tsp nutmeg
  • 1/4 tsp cloves
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp bicarb soda
  • 3/4 cup (150 g) dark chocolate chips (optional)
  • 1 cup (300 g) pumpkin puree (see notes)
  • 3/4 cup (190 ml) vegetable oil
  • 2 eggs
  • 3/4 cup (160 g) caster sugar
  • 1/4 cup (50 g) brown sugar
  • 1/2 tsp vanilla extract

Learn How To Make it! [VIDEO]


Chocolate Chip Pumpkin Bread

  • Preheat a fan forced oven to 160C / 320F. Spray a 8x4-inch loaf tin with oil spray and line the sides and bottom with baking paper. Set aside.
  • Add the flour, allspice, nutmeg, cloves, cinnamon, salt and bicarb soda to a large mixing bowl. Use a whisk to mix together. Take 1 tbsp of dry ingredients and add into a bowl with the chocolate chips. Use a spoon to mix around to coat the chocolate chips. This will help stop them from sinking to the bottom as the cake bakes.
  • To a separate bowl add the pumpkin puree, oil, eggs, caster sugar, brown sugar and vanilla extract and use a whisk to combine until smooth. Pour into the dry ingredients and stir until everything is well combined. Add the chocolate chips and fold through the batter using a spatula.
  • Pour into the prepared baking tin and add an extra sprinkling of chocolate chips on top. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the tin for 10 minutes, then transfer over to a cooling rack and allow to cool to room temperature. Slice and serve.


Pumpkin Puree - You can use canned pumpkin puree for this recipe, not to be confused with pumpkin pie filling. Alternatively, you can make your own which is really easy using my recipe! Click here for all the tips and tricks to making your own pumpkin puree!
Storage - Pumpkin Bread can be stored in an airtight container for up to three days.
To Freeze - simply wrap tight in plastic wrap and freeze in zip lock bag or slices in bags for up to 3 months. Thaw at room temperature.
Nutrition - is based on per slice.
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales. To access weight measurements, click on the ‘metric’ button in the recipe card located under the list of ingredients.


Calories : 288kcal
Carbonhydrates: 40g
Protein: 6g
Fat: 7g
Saturated Fat: 5g
Polyunsaturated Fat: 0.4g
Monounsaturated Fat : 1g
Trans Fat : 0.004g
Cholesterol: 41mg
Sodium: 399mg
Potassium : 252mg
Fiber: 2g
Sugar : 16g
Vitamin A: 4829IU
Vitamin C: 1mg
Calcium: 81mg
Iron: 2mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

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Lacey December 8, 2022 - 2:35 am

5 stars
This was so sooo delicious I couldn’t stop eating it. Also easy and straightforward bake. It’s also dairy free if you use dairy free chocolate chips.

Nick Makrides December 27, 2022 - 12:33 am

Thanks so much Lacey! N x


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